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  • Writer's pictureCakes By Catriona

Fusilli with smoked turkey

Fusilli with smoked turkey (For 2 persons - Light and healthy Cat`s version)

200g of Fusilli (Refer photo step 5)

Salt and pepper to season

50ml of Nandos pepper sauce (Refer photo step 4 - Sold at Shoprite)

4 smoked Turkey franks (Refer photo step 1)

1 small red pepper

1 tablespoon of sugar

40g of green peas

2 medium size onions

10 black Olives

2 cloves of garlic

2 tablespoons of Olive oil

2L of water (to cook Fusilli)

20g of coarse salt/ gros sel (big flake salt to season Fusilli cooking water)

Note: For all pasta products including Fusilli, I normally use the "Barilla" brand.

Tip: Always ensure that all your pasta products when cooked are "Al dente" / Al-den-té which means "firm to the bite" or "cuit a point". This is why you should strictly respect the cooking time. All mobile phones are equiped with a timer nowadays ..


Step 1: In your pan on medium-high heat, add your onions (chopped), 1 tablespoon of sugar, 2 tablespoons of Olive oil, 2 pinches of salt and 2 pinches or pepper and allow to soften. While your onion slices are cooking, slice your Turkey franks into thin slices like below !

Step 2: Once your onions have softened (translucent), add in your Turkey franks slices with 1 pinch of salt and pepper. Stir regularly until your onions/ Turkey franks mixture starts to caramelize (golden brown color).

Step 3: When your onions/Turkey franks mixture is ready (golden brown color), stop the heat and cut your red pepper into thin slices or small cubes.

Step 4: Add your sliced red pepper to your onion/ Turkey franks mixture together with your green peas as well as your Nandos pepper sauce. Stir on high heat for about 4 minutes and put aside in a separate recipient. Add your dark olives (whole or cut as per your preference )

Step 5: Weight your Fusilli !

Step 6: Put 2L of water in a pan, add 20g of coarse salt (gros sel) and 2 cloves of grated garlic and wait for the water to boil*. Only when the water is boiling, transfer your 200g Fusilli in your pan. Start your timer as from this moment set to 11 minutes.

*Important Tip: Ratio of Salt: Pasta:Water is 10:100:1000, that is 10 grams of salt for cooking 100 grams of pasta in 1000 milliliters of water (where 1000 ml = 1 liter). Note that here the salt to be used is NOT table salt (fine salt) but coarse salt (gros sel)!

Step 7: When your timer rings (cooking time over), transfer your Fusilli to your colander to remove the excess water.

Step 8: From your colander, transfer again your pasta (Fusilli) to your Turkey franks mixture set aside in step 4 and mix uniformly .

Voiiiiiila !

Bon Appetit !

You might also be interested with "Chicken Spaghetti Bolognese" or "Penne Rigate a la Carbonara" or "Farfalle wih four cheeses" !


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